Category: Noma (Copenhagen, Restaurant)

The Brigade System Helps Restaurants Succeed. Does It Also Lead to Abuse?

The New York Times – Business:
In the wake of allegations against Noma’s chef, a 19th-century model for organizing kitchen staffs is being blamed for physical and psychic violence.
The Fall of Noma’s Chef Reverberates in the Restaurant World

The New York Times – Business:
In the industry where René Redzepi reigned, fellow chefs are debating how, and how much, restaurant kitchens can change.
Noma Could Have Changed So Much More Than Food

The New York Times – Business:
The globally acclaimed restaurant had the power and influence to remake restaurant culture. Instead, it perpetuated the darkest parts of that world.
Noma Faces Los Angeles Protest Over Allegations of Past Abuse by Its Chef

The New York Times – Business:
At the vaunted restaurant’s pop-up in the Silver Lake neighborhood, fallout from recent reports continued.
The Funky, Fermented Roots of Japanese Cuisine

Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes.
Europe’s Most Famous Restaurant Turns to Coffee Roasting

Plus: brightly patterned outdoor furniture, a hotel in the tropical forest of Costa Rica and more recommendations from T Magazine.
Weeds Are Everywhere. Why Aren’t We Eating Them More?

Fast-growing and prolific, these plants are the next frontier in foraging.
Noma, Rated the World’s Best Restaurant, Is Closing Its Doors

The New York Times – Business:
The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”